2mediumred pepper (red capsicum) - seeded and cut into thin strips
1mediumred onion - thinly sliced
3tablespoonsJamaican jerk spice mix
½teaspooncayenne pepper
1tablespoonbalsamic vinegar
3tablespoonsolive oil - extra-virgin
1tablespoonchili paste
6largeflour tortillas
5ouncescheddar cheese - freshly grated
Instructions
Combine the chicken, bell peppers, and onion in a medium bowl. Stir in the Jamaican jerk spice mix, cayenne, and balsamic vinegar. Mix well and chill for 30 minutes.
Heat the oil in a wok or deep-sided frying pan over low to medium heat and stir in the chile paste. Cook for a few seconds, stirring.
Add the chicken mixture and stir-fry until the chicken is cooked through, 10 to 15 minutes.
Wrap the tortillas in barely damp double layers of paper towels and microwave on high for 45 seconds. Alternatively, warm them in a large ungreased frying pan over medium heat for 3 to 4 minutes.
Lay the tortillas out and divide the chicken mixture among them. Top with the grated cheese. Roll up and serve hot.